A hearty hotpot that is a mix of vegetables and red lentils.

Recipe (salt free, oil free):
Serves 2,

Red lentils rinsed – 2/3 cup
Water – 200ml
Onion chopped – 1
Garlic clove chopped – 1
Mushrooms chopped – 100g
Carrot grated – 1
Frozen mixed veg – 4tbsp
New potatoes sliced – 2
Tinned tomatoes – 1/4 tin
Tomato puree – 1tbsp
Balsamic vinegar – 1tbsp
Nutritional yeast – 1tbsp
Dried mixed herbs – 1tsp
Dried thyme – 1tsp
Fresh coriander chopped – 1tbsp

Oven temperature 200°C

Put the lentils and water into a pot and bring to the boil. Simmer for 20 minutes until the lentils are soft. Saute the onion, garlic and carrot in water for 5 minutes. Add the mushrooms, dried herbs, tinned tomatoes, tomato puree, balsamic vinegar and nutritional yeast. Cook for a couple of minutes. Add the lentils, fresh coriander and the mixed vegetables. Simmer for 2 minutes. Put all of the mixture in a baking dish. Top with the sliced potatoes. Bake for 25 minutes.

Original recipe:
Cheesy Lentil Hotpot by healthylivingjames (Instagram)